More on diet....meat

Marynb
Marynb Member Posts: 1,118
in Anal Cancer #1
While treating "pink slime" with ammonia
has been in the news lately, another
common practice has been less visible
in the past few years: treating meat,
poultry, and fish with carbon monoxide
(CO) gas.

CO is not a preservative, but it makes
packaged meats look pink and fresh. It
actually prevents the product from
changing color as it gets old.

An estimated 70% of meat, poultry and
fish sold in the US is treated with CO
before going on to grocery store shelves.

This "atmospheric packaging" is practiced
in the US, Canada, Australia, the UK, and
several European countries.

Video (2:45):

http://www.therealfoodchannel.com/page/20195.html

Comments

  • mp327
    mp327 Member Posts: 4,440 Member
    #2
    Marynb

    I remember hearing that some time ago.  It is bothersome to think that something like this would be done to keep meats, poultry and fish from "expiring" so soon.  It seems like humans' healthy food choices keep shrinking in numbers.  I really must say I don't know what to eat anymore.  Either it's information like this that keeps me from eating something or it's my cranky intestines!  Thanks for posting this!

  • RoseC
    RoseC Member Posts: 559
    #3
    mp327 said:

    Marynb

    I remember hearing that some time ago.  It is bothersome to think that something like this would be done to keep meats, poultry and fish from "expiring" so soon.  It seems like humans' healthy food choices keep shrinking in numbers.  I really must say I don't know what to eat anymore.  Either it's information like this that keeps me from eating something or it's my cranky intestines!  Thanks for posting this!

    Thanks for the info Marynb.

    Thanks for the info Marynb. So from what I read and heard, we should trust our noses to tell whether or not meat is fresh and not the color. I didn't see anything that said the carbon monoxide in and of itself it dangerous (although I'm certainly not crazy about having the meat treated with a chemical). It's more that meat can LOOK fresh yet not be... right?

  • Marynb
    Marynb Member Posts: 1,118
    #4
    RoseC said:

    Thanks for the info Marynb.

    Thanks for the info Marynb. So from what I read and heard, we should trust our noses to tell whether or not meat is fresh and not the color. I didn't see anything that said the carbon monoxide in and of itself it dangerous (although I'm certainly not crazy about having the meat treated with a chemical). It's more that meat can LOOK fresh yet not be... right?

    FDA
    This treatment is said to be safe at low levels, according to the FDA. However, it masks any evidence of spoilage. As with so many things, they just don't know yet the long term effects on the human body.
  • Angela_K
    Angela_K Member Posts: 374 Member
    #5
    Buy local or regionally

    Consumer demand drives it all.  Don't buy it.  More and more regional and local pasture raised farms are 'cropping' up at a huge rate. We've just started raising grass fed beef and pasture raised chickens ourselves.  Know exactly where your food comes from.  A good start: http://www.eatwild.com/products/

     

    And on similar note, I have become great friends with the company buyer for HEB seafood.  He is a HUGE source of reliable information. Partner with a trusted seafood/meat department to better feed yourself.

     

    Blessings.

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